Weeknight Shoyu Ramen (No, You Don't Need 20 Hours)

Ingredients

• Chicken wings500 g
• Kombu1 sheet
• Dried shiitake4 pieces
• Soy sauce60 ml
• Fresh ramen noodles2 portions

Method

1. 1

   Cold-steep kombu and shiitake in 1.5L water for as long as you can — an hour, a day, whatever.

2. 2

   Simmer chicken wings in that water, skimming the scum like your life depends on it. 45 minutes.

3. 3

   Build your tare: soy, a splash of mirin, a grating of ginger, in the bottom of each bowl.

4. 4

   Cook noodles hard-fast in a separate pot. Ramen noodles wait for no one.

5. 5

   Ladle hot broth over tare, add noodles, top with whatever you love. Slurp loudly.